Mine is not a sauce, but instead a way to prep the patty itself. I like to mix a little Reduced Sodium Dale's Seasoning and a peppery beef rub into the meat. Then form into 1/3 pound patties and flatten them out nice and thin and big. They will be big and round, but once you grill them up, they will reduce down to fill the entire bun, but yet leaving you with a manageable burger (not a big meatball on a bun)... It's thin enough to where you can add as many toppings as you like without having to break your jaw. They grill up faster this way too. Delicious.

I like your question SQ. I'm interested to see how many of us have something along the lines of Thousand Island or sandwich spread influence. Many times I just mix catsup and mayo. Your recipe sounds really tasty and zesty.

Dyal-- Once in a while, I'll make something more of a pub style paddy, but I relate to your fill out the bun plan. That's exactly the same way I make most of mine too.

I always have plenty of garlic compound butter for garlic bread on hand. I melt a few tablespoons in the microwave and mix it directly into the mayonnaise. Good stuff. Sometimes I'll mix in some chimichurri I have around the house as well.